selected publications
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article
- The Pineapple Crown (Ananas comosus): From Agro-Waste to Functional Ingredient and Material. ACS Food Science & Technology. 2026
- Transforming waste into a bioactive resource: phenolic profile, antioxidant, and antimutagenic properties of pineapple (Ananas comosus) crown infusion. Sustainable Food Technology. 2026
- Turning Pineapple Crown Waste Into Value: Formulation and Analysis of an Instant Powder Beverage. Food Science and Nutrition. 2025
- Utilization of Agricultural By-products: Bioactive Properties and Technological Applications 2022
- Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE. Food Chemistry. 2021
- Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization. Lwt - Food Science and Technology. 2020
- Fruits and vegetable-processing waste: a case study in two markets at Rio de Janeiro, RJ, Brazil 2020
- Development and evaluation of biodegradable films and coatings obtained from fruit and vegetable residues applied to fresh-cut carrot (Daucus carota L.). Postharvest Biology and Technology. 2016
- Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.). Journal of the Science of Food and Agriculture. 2016
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document
- ANALYSIS OF TOTAL PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TEA PREPARED WITH PINEAPPLE CROWN FLOUR
- PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF AQUEOUS EXTRACTS OF PINEAPPLE CROWN FLOUR AND CABBAGE STALK FLOUR
- SOLID-STATE FERMENTATION OF PINEAPPLE CROWN BY Aspergillus tubingensis: A STRATEGY FOR ENHANCED PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY